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How to Smoke Pig Snoots ~ Pig snoots are much maligned by many who can’t get past the notion that these things were once the nose of the animal. I understand that. I had the same feelings about cow tongue at one point. Some lengua tacos solved that for me and trying pig snoots will solve that same problem for the vast majority of people too. I might suggest offering these up to folks and tell them they are chicharrónes and once they try them, then let them know they are made from pig snoots.
Of course, let them know they are pork and indeed meat, but skip the snoot part until they try it.
And these aren’t quite chicharrónes but they are close.
Scroll down to learn how to smoke pig snoots (aka pig snouts or pork snouts).
How to Smoke Pig Snoots Ingredients:
- 3 pig snoots
- Your favorite BBQ Rub
- Salt to taste (optional)
- Your favorite barbecue sauce – We used Andria’s BBQ Sauce
I feel like we need to back up here a bit and discuss the pork snout or pig snoot.
What are Pig Snoots?
Pig snoots, or pork snouts, are the top and front of the nose of the pig. And yes, that iconic oval with the two big holes in it is part of the charm. This cut has the tough outer skin as well as a lot of fat which both require a long slow cook to get them to smoky, crunchy perfection.
Are Pig Snoots Good Eating?
Hell yes they are! With the thick outer skin and lots of glorious pork fat, pork snouts, with a long slow cooking process will be smoky and crunchy when they are ready to eat and. Snoots are amazing dunked in barbecue sauce.
What do Snoots Taste Like?
Pig snouts or pork snoots taste like a combination between bacon and pork rinds. They are thick, crunchy, smoky and are wonderful dunked in BBQ sauce.
Let’s get after that pig snoots recipe
Start by flipping the snouts over and score them in a criss cross patter on the fat side being careful not to slice through the skin:
While we did not season these at all, this is where you would do that.
I dunk mine in barbecue sauce so I don’t need any seasoning, but if you plan on trying them without the sauce, then hit them on both sides with your favorite rub at this point.
How to Smoke Pig Snoots
Set the smoker, in this case a Green Mountain Grills Travel Pellet grill, to 250F. Then, place the snoots skin side up in the pellet grill and close the lid. In a standard grill, bank the hot coals to one side and place the snoots on the other side. Drop in some smoke wood on top of the coals that compliments pork well and close the lid. This is called two zone or indirect grilling.
In less than an hour, the pork snoots will start to pick up some color:
90 minutes in the pellet cooker, we have even more color:
A little after 2 hours and the color is really popping on our pork snouts:
After 2.5 hours, the snoots are really close.
The outer edges are definitely firming up but they are not crunchy all the way through yet:
And here we are at right about the three hour mark:
Now flip the pork snouts over for another 30-45 minutes:
At the 3.5 hour mark, our snoots are ready to serve:
Pour some BBQ Sauce for dunking. We used this stuff from Andria’s:
Be careful, Andria’s BBQ sauce can be a bit addictive. I may or may not have used my finger to get ever last drop of that sauce when we were done chowing on snoots.
I LOVE me some pig snoots.
Indeed, I absolutely ate a bunch of these.
Here’s proof:
Check out the cross section of the piece of snoot that I ate in the video above:
How to Smoke Pig Snoots Summary
So how are they? They are crunchy, but not as light and airy as say pork rinds. At the same time they aren’t as crumbly as crispy bacon. Thus, they fall somewhere in the middle with an amazing smoky flavor from the Green Mountain Grill. This dish is not something someone sits down and eats 16 ounces of. This is an appetizer. These 3 snoots should be broken up into bit size chunks and fed to 12-15 people. I highly recommend these. And think about it, you serve these at a cookout/party, people will be talking about this for weeks.
Give these a shot, I promise that they will be tasty as hell and sure to get people talking, even if some won’t be brave enough to try them.
If you have any questions, feel free to shoot me an email. Here’s my email address.
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Recipe Card:
How to Smoke Pig Snoots
Ingredients
- 3 Pig snoots
- Your favorite BBQ rub
- Salt to taste (optional)
- BBQ Sauce
Instructions
- Score the fat side of the pig snout in a criss cross pattern but don't slice all the way through the skin
- Season with BBQ rub on both sides
- Smoke at 250F for around 3 hours, fat side down
- Flip over to fat side up for 30-45 minutes
- Once the snoots are crispy, remove from the grill and dunk in barbecue sauce
Video
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